Muffin with yogurt and lemon

Here is a detailed, step-by-step recipe for Lemon Yogurt Muffins — moist, tangy, and tender. Makes 12 standard muffins.

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Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

Wet Ingredients

• 1 cup plain Greek yogurt (or regular yogurt)

• 2 large eggs

• 3/4 cup granulated sugar

• 1/3 cup vegetable oil (or melted butter)

• Zest of 1 large lemon (about 1 tablespoon)

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

Optional Topping

• Turbinado sugar for sprinkling

• Lemon glaze (1/2 cup powdered sugar + 1–2 tsp lemon juice)

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Step 1: Preheat Oven

1. Preheat oven to 375°F (190°C).

2. Line a 12-cup muffin tin with paper liners or lightly grease.

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Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together:

   • Flour

   • Baking powder

   • Baking soda

   • Salt

2. Set aside.

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Step 3: Mix Wet Ingredients

1. In a large bowl, whisk together:

   • Yogurt

   • Eggs

   • Sugar

   • Oil

   • Lemon zest

   • Lemon juice

   • Vanilla extract

Mix until smooth and well combined.

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Step 4: Combine Wet and Dry

1. Add dry ingredients to wet ingredients.

2. Fold gently with a spatula until just combined.

   • Do not overmix; a few small lumps are okay.

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Step 5: Fill Muffin Cups

1. Divide batter evenly among muffin cups (about 3/4 full).

2. Optional: Sprinkle tops with turbinado sugar for a crunchy top.

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Step 6: Bake

1. Bake 18–22 minutes, or until:

   • Tops are lightly golden

   • A toothpick inserted in the center comes out clean

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Step 7: Cool and Glaze (Optional)

1. Let muffins cool in pan 5 minutes.

2. Transfer to wire rack to cool completely.

3. For lemon glaze: whisk powdered sugar with lemon juice until smooth.

4. Drizzle over cooled muffins.

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Tips for Best Results

• Use full-fat yogurt for moist muffins.

• Fresh lemon zest gives the best flavor.

• Do not overmix; overmixing makes muffins dense.

• Muffins can be stored in an airtight container at room temperature up to 3 days.

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Optional Variations

• Add 1/2 cup fresh or frozen blueberries for lemon-blueberry muffins.

• Add 1/2 teaspoon poppy seeds for a classic lemon-poppy seed flavor.

• Use half whole wheat flour for a slightly heartier muffin.